Perfect custard slice

When it comes to homemade bakery treats, it’s hard to go past the classic custard slice. This version is foolproof and results in a lovely smooth vanilla custard and crispy pastry top and bottom. We’ve included a recipe for the puff pastry, but if you’re in a rush (or simply don’t have the patience for it!) feel free to buy ready-made sheets from the supermarket. They’ll get the job done just fine. This is a great treat to whip up over the festive period to share with friends and family and can be dressed up into a more extravagant dessert with the addition of a few cherries and a scoop of vanilla ice cream on top. Enjoy! 

Ingredients

• 225g plain flour
• 1/2 tsp salt
• 200g butter, chilled and cut into cubes
• 140-160ml oz water
  Custard
• 500ml milk
• 1 vanilla pod, split down the middle and seeds scraped out
• 100g caster sugar
• 4 eggs, yolks only
• 40g cornflour
• 40g butter
• Icing sugar, for dusting

Method

1. Mix flour and salt together in large bowl. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Roughly rub in remaining butter, leaving large lumps. Gradually add water until pastry is just combined. Turn out onto floured surface. Roll into narrow rectangle about 2.5cm thick. With pastry vertically in front of you, fold bottom third up onto the middle third then top third down onto the other thirds.
2. Wrap in plastic wrap and chill for 10 minutes. Take out of fridge and roll out again into a narrow rectangle and repeat the turn as before. Chill again and repeat the rolling and turning once more. Wrap pastry in cling film and return to the fridge to set.
3. Meanwhile, pour milk and split vanilla pod and its seeds into a pan. Bring to the boil, then remove from the heat. Whisk sugar, egg yolks and cornflour together in a large bowl. Gradually pour hot milk onto the egg mixture, whisking continuously. Return to pan. Cook over low heat, stirring continuously, until thick. Remove from heat. Pour through sieve into a clean bowl. Add butter and stir until melted and thoroughly combined. Leave to cool, cover with plastic wrap and chill before using.
4. Pre-heat the oven to 220C. Line two baking trays with baking paper. Divide pastry into two equal pieces. Roll out both to 20cm square and 5mm thick. Place each pastry sheet onto lined baking trays. Chill for 10-15 minutes. Bake sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool.
5. Meanwhile, line a deep, 23cm square baking tray with foil and leave overhang. Line the bottom with one pastry sheet. Spoon custard on top. Sandwich with second piece of pastry. Chill in refrigerator to set. Dust with icing sugar. Serve.